Roasted Brussels Sprouts and Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The key to crispy-roasted results here is using a large pan so the brussels sprouts and carrots aren't crowded during roasting. Roast the vegetables several hours before the meal; then reheat just before serving. Ingredients:
2 pounds fresh brussels sprouts |
8 medium carrots, scraped and cut into 2 |
1/4 cup olive oil |
1 tablespoon sugar |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
freshly ground pepper |
Directions:
1. Wash brussels sprouts; remove discolored leaves. Trim ends, and cut in half lengthwise. Cut larger pieces of carrot in half lengthwise, if desired.
2. Place brussels sprouts and carrots in a large roasting pan. Combine olive oil and remaining ingredients; pour over vegetables, and toss well. Cover and bake at 425° for 20 minutes. Uncover, and roast 25 minutes or until vegetables are tender and well browned, stirring twice.
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